Lemon Cheesecake

This one got off to a rocky start unfortunately.  I followed the recipe for the base and there was nowhere near enough mixture to create the crust - I ended up making 2 1/2 times the recipe to get a good amount of mixture.

Luckily, it was plain sailing from there.  The mixture was very simple to put together, though next time I will let the cream cheese beat by itself for longer in the stand mixer to ensure no lumps.  Then you just pop it in the oven while you mix up the 2nd layer of filling - even easier than the first.

Thankfully, although strangely, the filling mixture was sufficient - and delicious!  Served with a little bit of raspberry coulis of course.